บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Control of storage rats of table grapes by pre- and postharvest application of salts

Nigro F.; Schena L.; Ligorio A.; Gallone P.; Ippolito A. and Salerno M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.100

2004

บทคัดย่อ

Control of storage rats of table grapes by pre- and postharvest application of salts The activity of 19 inorganic and organic salts in reducing both the in vitro growth of Botrytis cinerea Pers. and the incidence of storage rots o­n table grapes (cv Italia) was evaluated. Several salts reduced mycelial growth of the pathogen o­n amended (0.1% w/v) glucose-agar. Postharvest application of calcium chloride (CC), potassium carbonate (PC), sodium bicarbonate (SB) and sodium carbonate (SC) solution at 1% w/v, significantly reduced gray mould incidence o­n small bunches of table grapes. PC, SB and SC behaved similarly o­n both in vitro (inhibition of mycelial growth and conidia germination of B. cinerea) and in vivo (reduction of gray mold incidence) tests, whereas CC was active o­nly in vivo.

The effectiveness of preharvest application was evaluated by small-scale trials, conducted in 1997 and 1998 with CC, PC, SB and SC, and by large-scale o­nes conducted in 1999 and 2000 with CC, SB and SC. All salts proved their efficacy determining significant reduction both of field rots (mainly sour rot) and of storage rots (mainly due to B. cinerea). Moreover, in large-scale trials simulating practical conditions of vineyards in Southern Italy, two salt applications (30 and 90 days before harvest) resulted in a significant reduction of storage rots by 49 (CC), 45 (SB), and 54% (SC). Similarly, field rots were reduced by 60 (CC), 47 (SB), and 34% (SC). o­n the whole, salts showed an activity higher or comparable to that of conventional chemical treatments. The pH had a minor role in the mechanism of action of salts, whereas the inhibition of the polygalacturonase activity of B. cinerae induced by the four salts seems to play a major role. Salt treatments did not modify the epiphytic population of bacteria, yeasts, yeast-like fungi, and filamentous fungi naturally occurring o­n the berries.